Potato Dumplings with Chanterelles

Chanterelles grow freely in Scotland, indeed there were so many last year that my friends Charles and Anne Fraser sent me a box by post from their Highland retreat. Some people make the mistake of using too-strong flavours with these delicate mushrooms but this dish suits them very well. It is an excellent accompaniment to roast meat or stews and a good supper dish on its own.


  • 750g/lb potatoes, peeled
  • 115g/4oz plain flour
  • 1 egg
  • 1 egg yolk
  • salt and freshly ground pepper
  • 140g/5oz cottage cheese
  • 140g/5oz chanterelles or other wild mushrooms
  • 55g/2oz butter
  • 3 shallots, minced
  • extra softened butter for brushing


Boil and mash the potatoes and mix in the flour, egg and the yolk and salt to taste and allow the heat to cook them. Sieve the cheese and drain it. Clean and chop the mushrooms, and sauté them in the butter with the shallots. Allow the mushrooms and shallots to cool slightly and mix in the cheese.

Roll the potato into a sausage and cut into 16 parts, roll these into balls. Make an indentation in each ball and stuff with the mushroom mixture pinching the potato round the filling to seal it. Bring a large pan of salt water to the boil and poach the dumplings for 10 minutes, drain them well and allow to cool. Heat the grill, brush each dumpling with a little melted butter and grill till brown.